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Which is better?
Homemade MAC & cheese
Without self-knowledge there is no individuality
I was meaning the store brands. Kraft vs. Velveeta
This post was edited by bamaman79 15 months ago
That's my choice also. Costs a little more but better IMO
Velveeta with the broccoli in it.
No I did not lose a sig bet, but I am really really really ridiculously good looking.
lobster mac n cheese
What is happiness? The feeling that power is growing, that resistance is overcome.--Friedrich Wilhelm Nietzsche
Kraft is'nt bad, velveeta just has a better taste imo.
shells > mac
This post was edited by BayTider 15 months ago
God, give me patience today. If given strength I may beat someone to death.
velveeta if you leave them both untouched
$50 bet with Rebels10 - Best of 3 Egg Bowls
**the $50 goes to others schools athletics dept**
Box mac and cheese sucks, IYAM.
Time and change will surely (truly) show
How firm thy friendship ... OHIO!
Neither store-bought brand. Make it yourself, you lazy bum.
Hey, kiss my black ass you fugging commie. Go eat a dick
Mac n cheese always wins... but shells and cheese is great, haven't had that in a long time. Some bacon in the shells and cheese was always good.
Jeebus, someone loves their processed food.
Kraft Mac and Cheese. I used to like Velveeta more, but these days I prefer the regular Kraft Mac.
Do you ever eat out? I guarantee a lot of the stuff you eat is processed in some way. Even the stuff you buy at the store. If you grow all your own veggies and fruits and cut your own meat that's one thing. Guessing you don't though, Jack
Shells and cheese, FTW
Obviously homemade is better, but I like kraft from the processed stuff. Velveeta's cheese is good, but I'm not a big fan of the shells.
I make an amazing homemade macaroni and cheese. I prefer to use conchiglie (seahells) because the cavity is bigger, and it gives cheese the opportunity to get in there so when you bite in, you're just hit with a gooey bite of deliciousness.
Pics or sampling. I will accept either on this occasion.
I don't have any pictures, unfortunately. I will take some the next time I make it. But it's stovetop version, so it's got the creaminess and gooeyness of Kraft, but homemade! I use eggs as a binding agent to make the sauce really thick, so you've got to eat it with a spoon like soup to make sure to get everything.
Damn dude, you seem to be taking this discussion of mac 'n' cheese way too seriously.
Stop being an idiot then
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